That dish looks amazing Fren

🤩

หิวจุงง

I started making my own curry pastes because I’ve found that most of the packaged ones are a bit tricky to cook with… I’m not exactly sure why. Maybe it’s the flavors, the spices ratios or maybe it’s because some of them have additives to help with shelf life, consistency, or cost.

This isn’t a judgment on store-bought pastes at all — they’re super convenient. Especially on days when we’re short on time or just need something quick and easy. I still keep some in my pantry too! But when I have the time, making it from scratch feels really rewarding and I can freeze the rest for later.

If you ever feel like giving it a try, here’s a recipe for Khao Soi curry paste that I use:

• 12 dried Thai chilies (Guajillo or New Mexico work too)

• 1/2 cup lemongrass

• 1/2 cup shallot

• 1/2 cup garlic

• 2 tbsp galangal

• 1 tbsp kaffir lime skin

• 1 1/2 tbsp shrimp paste

• 1 tbsp turmeric

• 3 black cardamom pods (use only the seeds inside the pods)

• 1/2 tsp ground coriander seeds

• 1/2 tsp ground white pepper

• 1 tbsp curry powder

Making curry paste from scratch isn’t always easy — it takes time and patience. But it’s not impossible either. Just something to try when you’re in the mood for it. 💛

#foodstr #zapcooking

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